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Abstract:

The present invention is directed to a co-attrited stabilizer composition
comprising: a) microcrystalline cellulose in an amount of from 20%-90% by
weight of the composition; b) a hydrocolloid in an amount of from 5%-50%
by weight of the composition, wherein the hydrocolloid is selected from
at least one member of the group consisting of carboxymethyl cellulose
having a degree of substitution of at least 0.95, pectin, alginate,
carrageenan, xanthan gum, agar gum, wellan gum, or gellan gum; and c) a
starch in an amount of from 5%-50% by weight of the composition, wherein
the stabilizer composition has a gel strength (G') of at least 25 Pa when
measured after 24 hours in a 2.6% solids water dispersion at 20°
C. The composition is useful as a stabilizer, particularly in food and
beverage products.

Claims:

1. A co-attrited stabilizer composition comprising: a) microcrystalline
cellulose in an amount of from 20%-90% by weight of the composition; b) a
hydrocolloid in an amount of from 5%-50% by weight of the composition,
wherein the hydrocolloid is selected from at least one member of the
group consisting of carboxymethyl cellulose having a degree of
substitution of at least 0.95, pectin, alginate, carrageenan, xanthan
gum, agar gum, wellan gum, or gellan gum; and c) a starch in an amount of
from 5%-50% by weight of the composition; wherein the stabilizer
composition has a gel strength (G') of at least 25 Pa when measured after
24 hours in a 2.6% solids water dispersion at 20.degree. C.

2. The stabilizer of claim 1, wherein said gel strength (G') is at least
42 Pa.

3. The stabilizer composition of claim 1, wherein said hydrocolloid is
present in an amount of from 5%-30% and said gel strength (G') is at
least 50 Pa.

4. The stabilizer composition of claim 1, wherein the microcrystalline
cellulose is present in an amount of from 40-75% by weight of the
composition, the hydrocolloid is present in an amount of from 10-30% by
weight of the composition, and the starch is present in an amount of from
20-50% by weight of the composition.

5. The stabilizer composition of claim 1, wherein the hydrocolloid is
carboxymethyl cellulose present in an amount of 5% to 20% by weight of
the composition.

6. The stabilizer composition of claim 1, wherein the carboxymethyl
cellulose has a degree of substitution of from 0.95 to 1.5 and is present
in an amount of from 5%-30%.

7. The stabilizer composition of claim 1, wherein the carboxymethyl
cellulose has a degree of substitution of from 1.15 to 1.5 and is present
in an amount of from 5%-30%.

11. The stabilizer composition of claim 1, wherein said composition does
not contain a co-attriting agent.

12. A method for making the stabilizer composition of claim 1 comprising:
a) admixing the microcrystalline cellulose, hydrocolloid, and starch; b)
co-attriting the admixture of step a); and c) drying the extrudent of
step b).

13. The method of claim 12, wherein the drying of step c) is spray
drying.

14. The method of claim 12, wherein said co-attriting is co-extruding.

15. The method of claim 12, wherein step b) is performed without the use
of a co-attriting salt.

16. A food comprising the stabilizer composition of claim 1.

17. The food of claim 16, wherein the food is a beverage.

18. The food of claim 17, wherein the beverage has a pH of from 2-7.

19. The food of claim 17, wherein the beverage comprises milk.

20. The food of claim 12, wherein the stabilizer composition is present
in an amount of from 0.05 to 3.5% by total weight of the food.

Description:

FIELD OF THE INVENTION

[0001] The present invention relates to a co-attrited stabilizer
composition that is suitable for use, for example, as a stabilizer for
aqueous food and pharmaceutical systems, as well as to methods of making
such a stabilizer composition and products containing such a stabilizer
composition.

BACKGROUND OF THE INVENTION

[0002] Microcrystalline cellulose, also known and referred to herein as
"MCC," hydrolyzed cellulose wet cake, or cellulose gel, is commonly used
in the food industry to enhance the properties or attributes of a final
food product. For example, it has been used as a binder and stabilizer in
food applications, including in beverages, as a gelling agent, a
thickener, a fat substitute, and/or non-caloric filler, and as a
suspension stabilizer and/or texturizer. It has also been used as a
binder and disintegrant in pharmaceutical tablets, as a suspending agent
in liquid pharmaceutical formulations, and as a binder, disintegrant, and
processing aid in industrial applications, in household products such as
detergent and/or bleach tablets, in agricultural formulations, and in
personal care products such as dentifrices and cosmetics.

[0003] Microcrystalline cellulose is modified for such uses by subjecting
microcrystalline cellulose or "wet cake" to attriting processes to
substantially subdivide the crystallites into finely divided particles.
However, as particle size is reduced, the individual particles tend to
agglomerate or hornify upon drying, a result that is undesirable in
product manufacture or use. To prevent hornification, a protective
colloid may be added during attrition or following attrition but before
drying. The protective colloid wholly or partially neutralizes the
hydrogen or other bonding forces between the smaller sized particles. The
resulting materials are frequently referred to as attrited
microcrystalline cellulose or colloidal microcrystalline cellulose and
such attrited or colloidal microcrystalline cellulose will typically form
stable suspensions with little to no settling. In contrast, non-colloidal
microcrystalline cellulose will settle and not form a stable suspension
in aqueous systems. Colloidal microcrystalline cellulose, such as
carboxymethyl cellulose-coated microcrystalline cellulose, is described
in U.S. Pat. No. 3,539,365 (Durand et al.). Another colloidal
microcrystalline cellulose, such as starch-coated microcrystalline
cellulose, is described in US Pat. App. 2011/0151097 (Tuason et al.). FMC
Corporation (Philadelphia, Pa., USA) manufactures and sells various
colloidal microcrystalline cellulose products, including edible food and
pharmaceutical grades, under the names of, among others, AVICEL® and
GELSTAR®.

[0004] Admixtures of MCC and some hydrocolloids (such as carboxymethyl
cellulose having a degree of substitution of at least 0.95, pectin,
alginate, carrageenan, xanthan gum, agar gum, wellan gum, or gellan gum)
may be too `slippery` to be satisfactorily attrited. Less than
satisfactory attrition of the MCC particles can have a deleterious effect
on the functionality of the MCC stabilizer. As a result, some attempts
have been made to solve this problem by using an attriting agent, for
instance, a salt. For example, see U.S. Pat. No. 7,879,382, U.S. Pat. No.
7,462,232 and U.S. Pat. No. 5,366,724. Other approaches have been taken
to make suitable MCC/hydrocolloid compositions. For example, see US
2005/0233046; US 2011/0151097; and WO 2010/136157.

[0005] There remains a need, however, for a co-attrited colloidal
microcrystalline cellulose composition containing the hydrocolloids of
the present invention wherein the composition has a gel strength
previously unobtainable. Applicants have unexpectedly found that
co-attriting MCC and the hydrocolloids of the present invention with
starch produces a stabilizer composition that has unexpected gel strength
in aqueous systems. Such a stabilizer composition provides significant
commercial and industrial advantages.

SUMMARY OF THE INVENTION

[0006] The present invention is directed to a co-attrited stabilizer
composition comprising: a) microcrystalline cellulose in an amount of
from 20%-90% by weight of the composition; b) a hydrocolloid in an amount
of from 5%-50% by weight of the composition, wherein the hydrocolloid is
selected from at least one member of the group consisting of
carboxymethyl cellulose having a degree of substitution of at least 0.95,
pectin, alginate, carrageenan, xanthan gum, agar gum, wellan gum, or
gellan gum; and c) a starch in an amount of from 5%-50% by weight of the
composition, wherein the stabilizer composition has a gel strength (G')
of at least 25 Pa when measured after 24 hours in a 2.6% solids water
dispersion at 20° C.

[0007] The present invention is also directed to a method for making the
stabilizer composition comprising: a) admixing the microcrystalline
cellulose, hydrocolloid of the present invention, and starch, wherein the
microcrystalline cellulose is present in an amount of 20%-90% by weight
of the composition, the hydrocolloid of the invention is present in an
amount of 5%-50% by weight of the composition, and the starch is present
in an amount of 5%-50% by weight of the composition; b) co-attriting the
admixture of step a); and c) drying the extrudent of step b).

[0008] The present invention is also directed to various products
containing such a stabilizer composition.

DETAILED DESCRIPTION OF THE INVENTION

[0009] The present invention encompasses microcrystalline cellulose
compositions made by co-attriting a) microcrystalline cellulose, b) a
hydrocolloid selected from at least one member of the group consisting of
carboxymethyl cellulose having a degree of substitution of at least 0.95,
pectin, alginate, carrageenan, xanthan gum, agar gum, wellan gum, or
gellan gum, and c) a starch. The presently claimed stabilizer may be
obtained with or without using a salt attriting agent in the co-attrition
step. The resulting material is colloidal and characterized by a having a
range of gel strength previously unobtainable.

[0011] In particular, the present invention provides compositions that
generally include negatively charged hydrocolloids (carboxymethyl
cellulose having a degree of substitution of at least 0.95, pectin,
alginate, carrageenan, xanthan gum, agar gum, wellan gum, or gellan gum)
that are `slippery` when combined with MCC. In the context of this
disclosure, "slippery" or "slipperiness" refers to a physical
characteristic of MCC and the hydrocolloid of the present invention that
makes it difficult to create a sufficient level of attrition to produce
the desired stabilizer.

[0012] "Colloid" and "colloidal" are used interchangeably in the present
specification to define particles that are capable of being properly
suspended in an aqueous mixture. As known to those of ordinary skill in
the art and referred to herein, colloidal particles may be of any
suitable particle size, provided that they are able to form uniform
suspensions; e.g., when measured in suspension, a majority of the
particles may have a particle size of from 0.1 to 30 microns.

[0013] As used herein, the terms "attrited" and "attrition" are used
interchangeably to mean a process that effectively reduces the size of at
least some if not all of the particles to a colloidal size.
"Co-attrition" is a term used to refer to the application of shear forces
to an admixture of components. Suitable attrition processes may be
accomplished, for example, by co-extruding, milling, admixing, or
kneading.

[0014] "Gel strength (G')" refers to the reversibly stored energy of the
system (the elastic modulus G') and relative to the compositions herein
is a function of the cellulose concentration. The measurement is made
using a TA-Instruments rheometer (ARES-RFS3) with oscillatory strain
sweep at 1 Hz and at 20° C., with gap size at 1.8 mm in a 2.6%
solids water (de-ionized) dispersion after 24 hours.

[0015] Further, edible food products are disclosed that contain the
present compositions. These food products may include aqueous systems,
emulsions, beverages, sauces, soups, dressings, dairy and non-dairy milks
and products, frozen desserts, and cultured foods. The edible food
products can additionally comprise diverse edible material and additives,
including proteins, fruit juices, vegetable juices, fruit-flavored
substances, or any combination thereof. In addition, a number of
industrial suspensions are disclosed that comprise the present
compositions that are adapted for use in pharmaceutical products,
cosmetic products, personal care products, agriculture products, or
chemical formulations.

Microcrystalline Cellulose

[0016] Any MCC may be employed in compositions of the present invention.
MCC from any source may be employed in the compositions of the present
invention. Feedstocks from which MCC may be obtained include, for
example, wood pulp (such as bleached sulfite and sulfate pulps), corn
husks, bagasse, straw, cotton, cotton linters, flax, hemp, ramie, seaweed
cellulose, and fermented cellulose. Additional feedstocks include
bleached softwood kraft pulps, bleached hardwood kraft pulps, bleached
Eucalyptus kraft pulps, paper pulps, fluff pulps, dissolving pulps, and
bleached non-wood cellulosic pulps. In one embodiment, the MCC used is
one approved for human consumption by the United States Food and Drug
Administration.

[0017] The microcrystalline cellulose may be in any suitable form. The
microcrystalline cellulose used in the co-attrition step is preferably in
the form of a "wet cake." A microcrystalline cellulose wet cake is a
microcrystalline cellulose that has been manufactured in a wet form
(e.g., containing water) and has not been dried ("never dried"). In other
words, a microcrystalline cellulose wet cake is microcrystalline
cellulose that has not been previously dried and re-hydrated with water.
Microcrystalline cellulose (MCC) may comprise tiny rodlike microcrystals
of partially hydrolyzed cellulose (beta-1,4 glucan). The beta-1,4 glucan
may be derived from any desired chemical degradation method applied to a
selected cellulose material.

[0018] Microcrystalline cellulose is produced by treating a source of
cellulose, preferably alpha cellulose in the form of pulp from fibrous
plant materials, with a mineral acid, preferably hydrochloric acid (acid
hydrolysis). The acid selectively attacks the less ordered regions of the
cellulose polymer chain thereby exposing and freeing the crystalline
sites which form crystallite aggregates which constitute the
microcrystalline cellulose. These are then separated from the reaction
mixture, and washed to remove degraded by-products. The resulting wet
mass, generally containing 40 to 60 percent moisture, is referred to in
the art by several names, including `hydrolyzed cellulose`, `hydrolyzed
cellulose wet cake`, `level-off DP cellulose`, `microcrystalline
cellulose wet cake`, or simply `wet cake`.

[0019] The classic process for MCC production is acid hydrolysis of
purified cellulose, pioneered by O. A. Battista (U.S. Pat. Nos.
2,978,446; 3,023,104; and 3,146,168). Various chemical or mechanical
treatments may be used to enhance the MCC acid hydrolysis. In efforts to
reduce the cost while maintaining or improving the quality of MCC,
various alternative processes have also been proposed. Among these are
steam explosion (U.S. Pat. No. 5,769,934; Ha et al.), reactive extrusion
(U.S. Pat. No. 6,228,213; Hanna et al.), one-step hydrolysis and
bleaching (World Patent Publication WO 01/0244; Schaible et al.), and
partial hydrolysis of a semi-crystalline cellulose and water reaction
liquor in a reactor pressurized with oxygen and/or carbon dioxide gas and
operating at 100° C. to 200° C. (U.S. Pat. No. 5,543,511).

[0020] The MCC is typically present in the stabilizer composition of the
invention in an amount of from 20-90% by weight, more specifically,
40-75% by weight, 45-70% by weight, and 50-70% by weight of the
co-attrited stabilizer composition. All % by weights provided in this
paragraph are on a dry basis and, for example, exclude water.

Starch

[0021] The starch may be any suitable starch (e.g., native starch, or
starch derivative known to one skilled in the art) or combination of
starches and may come from any source (e.g., wheat, corn, oat, rice,
tapioca, potato, etc. or a mixture thereof). While the starch may have
any suitable amylose content, in a particular embodiment, the starch may
have a low amylose content because amylose has the tendency to retrograde
(i.e., can come together and form some bonds that will force out the
water). As a result, the starch may lose its water absorbing properties.

[0022] The starch that may be used in the present invention includes any
chemically, physically, or genetically modified forms of starch. For
example, the at least one starch may be selected from the group
consisting of hydroxyalkyl starch, hydroxyethylated starch,
hydroxypropylated starch, acyl starch, and mixtures thereof. In a
particular embodiment, the chemically modified starches are derived from
hydroxyalkyl substituted starches, with low to medium cross-links (or no
cross-links), such as by phosphates or other common chemical
cross-linking means. In one embodiment, the at least one starch comprises
tapioca starch, corn starch, derivatives thereof, and mixtures thereof.

[0023] In an exemplary embodiment, the starch comprises a high amylopectin
starch, such as tapioca (also known as Cassava or Manioc). In one
embodiment, the starch includes or is a tapioca-based starch. The
tapioca-based starch may be unmodified tapioca (e.g., native tapioca
starch) or a tapioca derivative. In a particular embodiment, the starch
is a tapioca derivative, such as a modified tapioca starch comprising a
hydroxypropyl diphosphate tapioca starch, a hydroxypropyl tapioca starch,
or mixtures thereof, for example.

[0024] The starch may be a hydroxyalkyl starch, such as a C2-C5
hydroxyalkyl starch. The hydroxyalkylation of a native starch can be
brought about by reacting a native starch with alkylene oxides with the
appropriate number of carbon atoms. Without wishing to be bound to a
particular theory, it is believed that the formation of a hydroxyl group,
which is bound to the starch backbone via an alkyl group with 2 to 5
carbon atoms, may lead to a desired hydrophilic-lipophilic balance of the
starch. The position of the hydroxyl group on the alkyl group is not
critical. The average degree of substitution, the average number of
substituted OH groups of the starch molecule per anhydroglucose unit, of
the hydroxyalkylation is preferably approximately 0.08 to 0.3.
Particularly preferred starches are hydroxyethylated and/or
hydroxypropylated starches obtained by reacting starches with ethylene
oxide or propylene oxide, respectively. A starch to be used according to
the invention can also contain more than one hydroxyl group per alkyl
group. Hydroxypropylation of starches (degree of substitution determines
the number of functional groups) may provide certain useful properties,
such as freeze-thaw stability, eliminate retrogradation issues, etc., in
various food systems.

[0025] The starch may also be an acyl starch, such as a C2-C18
acyl starch. Acylation generally takes place by reaction with acid
anhydrides of general formula (R--C(O))2O, in which R is an alkyl
group, such as methyl or ethyl; suitable acid anhydrides include, but are
not limited to, succinic and maleic anhydride and their alkylated
derivatives. C2-C18 acyl starch may be brought about by
crosslinking with C2-C18 alkanoate or alkenoate and may be
additionally acylated for a suitable hydrophilic-lipophilic balance with
an average degree of substitution of 0 to 0.8, particularly 0 to 0.5.

[0026] In a preferred embodiment, the starch may be a chemically modified,
cross-linked starch. A preferred crosslinking method is phosphorylation,
in which the starch (such as a hydroxyalkylated starch) is reacted with
phosphorous oxychloride, phosphorous pentoxide, and/or sodium
trimetaphosphate. Two starch chains are crosslinked by an anionic P--O
group. Another preferred crosslinking method is by using C4-C18
alkane or alkene dicarboxylic acids, preferably C4-C8 alkane
dicarboxylic acids, and in particular, adipic acid. The alkane or alkene
dicarboxylic acid links two starch chains via ester bonds. It may be in
straight or branched chain form. The derivatives may be obtained, e.g.,
by reacting the starch with the mixed anhydrides of dicarboxylic acid and
acetic acid. Based on the dry starch, in general, less than 0.1 wt. %,
typically about 0.06 wt. %, of crosslinking agent is used.

[0027] The starches may either be non-gelatinized or pre-gelatinized.

[0028] In low pH applications, the starch is preferably a food-grade
modified low pH stable starch. As the name implies, the starch is
"food-grade" because it is deemed suitable for human consumption, the
starch is "modified" as in chemically modified and/or cross-linked, and
is "low pH stable" meaning it is stable in acidic conditions. In an
embodiment of the present invention, the starch derivative is selected
from the group consisting of a hydroxypropyl di-starch phosphate, an
acetylated di-starch adipate, and a sodium hydroxypropyl starch
phosphate. In a preferred embodiment, the food-grade modified low pH
stable starch is a modified tapioca starch, a modified corn starch, and
mixtures thereof. The modified tapioca starch may include, for example, a
hydroxypropyl diphosphate tapioca starch, a hydroxypropyl tapioca starch,
and mixtures thereof.

[0029] In a preferred embodiment, the food-grade modified low pH stable
starch is hydroxypropyl distarch phosphate, which is a low pH crosslinked
hydroxypropylated starch (containing, for example, 24% amylose and 76%
amylopectin). A suitable hydroxypropyl distarch phosphate starch is
available, for example, as PURE GEL® B-994 from Grain Processing
Corporation with headquarters in Muscatine, Iowa. Without wishing to be
bound to a particular theory, crosslinking with phosphoryl oxychloride at
a high pH (for example, pH 11) may produce a distarch phosphate that is
heat, shear, and acid stable. In other words, the starch granules remain
intact and are not ruptured under high shear conditions and maintain
their water absorbing properties under low pH conditions. Accordingly, a
greater crosslinking may be desirable for certain low pH food
applications because the starch is more acid stable with more
crosslinking.

[0030] In some food applications, it may be preferable that unmodified
starch (without chemical modification) is used. In other applications,
the starch used can be physically modified, yet still be classified or
labeled as "starch". Such examples include the Novation series starches
from National Starch Company.

[0031] In some embodiments, high amylose starch, microcrystalline starch
or resistant starches may be used. In such cases, these starches may be
mixed with other starches or modified starches.

[0032] The at least one starch is generally present in an amount of 5-50%
by weight of the co-attrited stabilizer composition, more specifically,
10-50% by weight, 20-50% by weight, 10-40% by weight, 15-40% by weight,
15-35% by weight, and 15-30% by weight of the co-attrited stabilizer
composition. All % by weights provided in this paragraph are on a dry
basis.

[0033] Since MCC wet cake is slightly negatively charged, the group of
negatively charged hydrocolloids of the present invention (discussed
below) form slippery complexes with MCC. As discussed above, a `slippery`
hydrocolloid presents processing challenges that make it difficult to
obtain the sufficient level of attrition necessary for making a MCC
stabilizer composition. The inventors have unexpectedly found that
attriting MCC and hydrocolloids of the present invention with starch
produces an MCC stabilizer composition having unexpectedly superior gel
strength (G').

Hydrocolloids

[0034] The hydrocolloids used in the present invention are negatively
charged hydrocolloids. These hydrocolloids are slippery, e.g., when
co-attrited with MCC and comprise carboxymethyl cellulose having a degree
of substitution ("DS") of at least 0.95, pectin, alginate, carrageenan,
xanthan gum, agar gum, wellan gum, or gellan gum and mixtures thereof.
These specific hydrocolloids are sometimes referred to herein as
"negatively charged hydrocolloids."

[0035] One example of the hydrocolloid of the present invention is
carboxymethyl cellulose (sometimes referred to herein as "CMC") having a
DS of at least 0.95. Such a carboxymethyl cellulose can be an alkali
metal carboxymethyl cellulose, more particularly sodium, potassium, or
ammonium carboxymethyl cellulose, and most preferably sodium
carboxymethyl cellulose.

[0036] Carboxymethyl cellulose is characterized by, inter alia, the DS.
The DS represents the average number of hydroxyl groups substituted per
anhydroglucose unit. For example, each anhydroglucose unit in
carboxymethyl cellulose contains three hydroxyl groups, which gives
carboxymethyl cellulose a maximum theoretical DS of 3.0. The
carboxymethyl celluloses contemplated for use in the present methods have
a DS of at least 0.95. In some embodiments, the carboxymethyl cellulose
has a DS of 0.95 to 1.5. In still other embodiments, the carboxymethyl
cellulose has a DS of about 0.95 to 1.2. In a yet further embodiment, the
carboxymethyl cellulose has a DS of 1.15-1.5. Preferably, carboxymethyl
cellulose having a DS of 0.95-1.5 is used in embodiments of the present
three-component invention. A carboxymethyl cellulose having a DS less
than, for example, 0.85 is generally less negatively charged, and is less
"slippery" when extruded with MCC.

[0037] The carboxymethyl cellulose is also characterized by, inter alia,
viscosity, when measured, for example, at 2% solids in water at
25° C. (using a Brookfield viscometer and appropriate spindle and
speed). "Low viscosity" carboxymethyl cellulose has a range of about 10
to 200 cps, more particularly, a viscosity of 10-100 cps, more
particularly, a viscosity of 30-60 cps (e.g., when measured using a
Brookfield viscometer at 2% solids in water, 25° C., at 60 rpm,
spindle #1). "Medium viscosity" carboxymethyl cellulose has a range of
about 200 to 4,000 cps (e.g., when measured using a Brookfield viscometer
at 2% solids in water, 25° C., at 30 rpm, spindle #2). A
particular "medium viscosity" carboxymethyl cellulose has a range of
about 200-3000 cps, and a more particular "medium viscosity"
carboxymethyl cellulose has a range of about 300-900 cps. Any
carboxymethyl cellulose that has higher viscosity than "medium viscosity"
may be considered "high viscosity" grade carboxymethyl cellulose (and
such viscosity can be measured using a Brookfield viscometer at 2% solids
in water, 25° C., at 30 rpm, spindle #3 or #4). In the present
invention of co-attrited three component admixture, carboxymethyl
cellulose of any viscosity may be used.

[0038] Commercially available carboxymethyl celluloses having a DS of at
least 0.95 include Ambergum 1221 (Ashland; a low viscosity carboxymethyl
cellulose having a DS of about 1.2), 12M8F (Ashland; a medium viscosity
carboxymethyl cellulose having a DS of about 1.2) and 12M31P (Ashland: a
medium viscosity carboxymethyl cellulose having a DS of about 1.2).

[0039] Additional hydrocolloids useful in the present invention include
carrageenans (iota, lambda, kappa, kappa-2, mu, nu, theta, or mixtures
thereof), alginate, pectins (including high methoxyl ("HM"), low methoxyl
pectins, and acetylated pectins (such as beet pectin)), xanthan gums,
agar gums, wellan gums, gellan gums and mixtures thereof. Semi-refined
carrageenans are also useful in the present invention (these are less
purified forms of the carrageenans that may contain some of the
structural components of the seaweed such as cellulose). A preferred
alginate is sodium alginate.

[0040] The hydrocolloid used in the present invention is typically present
in an amount of 5-50% by weight, more particularly, 5-30%, 5-20% by
weight, 5-15% by weight, 10-30% by weight, and 10-20% by weight of the
stabilizer composition. All % by weights provided in this paragraph are
on a dry basis.

[0041] The co-attrited stabilizer composition of the present invention may
or may not contain a co-attriting agent such as a salt.

Co-Attrition

[0042] Methods for forming the colloidal compositions are provided herein.
The MCC (e.g., wet cake), starch, and negatively charged hydrocolloid
components are intimately associated with one another during co-attrition
to achieve sufficient interaction among the components. An attriting salt
solution may or may not be used. It has unexpectedly been discovered that
the three-component composition of the present invention is not slippery,
generates very good work profile, and upon dispersion yields gel
strengths previously unobtainable.

[0043] The gel strength (G') of the co-attrited stabilizer composition is
very high; i.e., at least 25 Pa, at least 42 Pa, at least 45 Pa, at least
50 Pa and at least 55 Pa, when measured after 24 hours in a 2.6% solids
water dispersion at 20° C. The gel strength (G') may be as high as
200 Pa, 250 Pa or 300 Pa.

[0044] Preferably, the MCC wet cake has a solids level of between 35%-70%
(more preferably, 35%-60% solids), while the negatively charged
hydrocolloid and the starch are added into the wet cake as dry powders.
The methods include mixing the negatively charged hydrocolloid (5-50%
weight) with MCC (20-90% weight) and with the starch (5-50% weight). A
co-attriting salt may or may not be used as an attriting agent. A
particular weight ratio of the three components is about 10-30%
negatively charged hydrocolloid, 40-75% MCC, and 20-50% starch. In one
embodiment, the particular weight ratio is 10-20% negatively charged
hydrocolloid, 40-70% MCC, and 20-40% starch.

[0045] The co-attrition causes the starch and negatively charged
hydrocolloid to at least partially, if not fully, surround the
microcrystalline cellulose particles. In other words, the starch and
negatively charged hydrocolloid act as a barrier dispersant for the
microcrystalline cellulose wet cake so that the particles of
microcrystalline cellulose do not aggregate together.

[0046] Without being bound by any theory, it is believed that during the
co-attrition of the admixture of MCC/negatively charged
hydrocolloid/starch, the starch unexpectedly intermingles with the
negatively charged hydrocolloid in a way that significantly reduces the
slipperiness of the admixture and also contributes constructively to the
gel development of a final product containing the admixture. This results
in more intimate interactions between MCC crystallites. It is also
hypothesized that starch with higher amylopectin (from sources such as
tapioca, corn, rice, etc.) and modified starches (such as alkylated
starches) are particularly effective in developing this unexpected level
of gel structure.

[0047] According to one embodiment of the present invention, a composition
for use in a food application (such as ice cream, cooking cream, etc.)
comprises a co-attrited admixture of microcrystalline cellulose wet cake,
at least one tapioca starch or starch derivative, and a carboxymethyl
cellulose having a DS of at least 0.95, wherein the resulting colloidal
microcrystalline cellulose is at least partially coated by the at least
one tapioca starch or starch derivative or the carboxymethyl cellulose.

[0048] In another embodiment of the present invention, a water-dispersible
composition for use in a food application comprises a co-attrited
admixture of microcrystalline cellulose wet cake, starch, and the
negatively charged hydrocolloid, wherein the resulting colloidal
microcrystalline cellulose is at least partially coated by a barrier
dispersant comprising the negatively charged hydrocolloid and starch. One
of the intended applications of this composition is an acid stable
formulation for low pH food applications.

[0049] In a preferred embodiment, the MCC, starch, and negatively charged
hydrocolloid are co-attrited using medium or high shear conditions to
minimize the microcrystalline cellulose aggregates and to form the
coating of starch and negatively charged hydrocolloid on the surface of
the microcrystalline cellulose. Suitable medium to high shear conditions
may be obtained, for example, by co-extruding the MCC wet cake, starch,
and negatively charged hydrocolloid in an extruder.

[0050] The water in the MCC wet cake or any additional water present in
the final admixture may be present in less than 75% water by weight. In
one embodiment, the water content during co-attriting is in an amount of
about 20-70% water by weight of the admixture, more preferably, about
25-50% water. Thus, the admixture preferably comprises some water (e.g.,
in the wet cake), but not too much.

[0051] As discussed above, the MCC used during the co-attrition step is
typically in wet cake form, but can be used in dried or re-hydrated form.
While the starch or negatively charged hydrocolloid (preferably in dry
powder form) may be allowed to hydrate to some degree by interacting with
the water in the MCC wet cake, it is preferred to keep the amount of
water present in the admixture to a minimum (so as to ensure sufficient
levels of attrition are able to be achieved). The use of MCC wet cake is
preferred and does not need to be diluted with water (and is preferably
not diluted with water).

[0052] In an embodiment of the present invention, the co-attrited
admixture of microcrystalline cellulose, starch, and negatively charged
hydrocolloid is dried. The drying may be carried out by a variety of
means, such as by spray drying, oven drying, freeze drying, drum drying,
flash drying, fluidized bed, vacuum drying, bulk drying, or thermal
reactor drying. The drying removes water from the composition to obtain a
product that would be recognized by one skilled in the art as a "dried"
product. The dried water-dispersible composition comprises the
co-attrited admixture of colloidal microcrystalline cellulose, starch,
and negatively charged hydrocolloid.

[0053] For spray drying, the extrudent is dispersed in water to form a
slurry, optionally homogenized, and then spray dried. Dry particles
formed from the spray drying can be reconstituted in a desired aqueous
medium or solution to form the compositions, edible food products, and
industrial application suspensions described herein.

Formulations Using the Stabilizer Composition

[0054] The co-attrited stabilizer compositions of the present invention
can act as stabilizers in a variety of industrial and consumer uses. In
particular, these applications include food (e.g., beverage),
pharmaceutical, health care, agrochemical and other industrial
applications.

[0055] The stabilizer compositions, after drying to powder form, can be
mixed with an aqueous solution to form a stable colloidal suspension. In
some embodiments, the stabilizer compositions maintain their colloidal
properties for greater periods of time and under more harsh conditions
than previously known compositions. The edible food products formed using
the stabilizer compositions described herein are capable of providing
stable colloidal properties for extended periods even at acidic pH
conditions.

[0057] The use levels of the stabilizer compositions in food products can
range from about 0.05% to about 3.5% by weight of total food product, and
in some instances can be 0.2% to 2% by weight of total food product. In
some of these edible food products, an adjunct stabilizer (that is not
part of the co-attrited stabilizer) can be added to the food product to
further assist in increasing long term stability (e.g., additional
carboxymethyl cellulose or hydrocolloid can be added in the amounts of
about 0.05% to about 0.5% of the food product).

[0058] The food products can also include other edible ingredients such
as, for example, vegetable or fruit pulps, mineral salts, protein
sources, fruit juices, acidulants, sweeteners, buffering agents, pH
modifiers, stabilizing salts, or a combination thereof. Those skilled in
the art will recognize that any number of other edible components may
also be added, for example, additional flavorings, colorings,
preservatives, pH buffers, nutritional supplements, process aids, and the
like. The additional edible ingredients can be soluble or insoluble, and,
if insoluble, can be suspended in the food product.

[0059] Some of the edible food products that may contain the stabilizer
composition of the invention may comprise protein and/or fruit juice
(e.g., fruit juices containing solids (such as pulp) and nectars are
readily stabilized by adding the stabilizer compositions). In such blends
having only juice or only protein, the composition of the stabilizer
composition and the amount of stabilizer composition used in the beverage
blend may need to be adjusted accordingly to maintain the desired
stability results. Such routine adjustment of the composition is fully
within the capabilities of one having skill in the art and is within the
scope and intent of the present invention. These edible food products can
be dry mix products (instant sauces, gravies, soups, instant cocoa
drinks, etc.), low pH dairy systems (sour cream/yogurt, yogurt drinks,
stabilized frozen yogurt, etc.), baked goods, and a bulking agent in
non-aqueous food systems and in low moisture food systems.

[0061] In another embodiment, fruit-flavored or other sweetened
substances, including naturally flavored, artificially flavored, or those
with other natural flavors ("WONF"), may be used instead of fruit juice.
Such fruit flavored substances may also be in the form of liquids,
solids, or semi-solids, such as powders, gels or other concentrates,
ices, or sorbets, and may also contain suspended solids.

[0062] Proteins suitable for the edible food products incorporating the
stabilizer compositions include food proteins and amino acids, which can
be beneficial to mammals, birds, reptiles, and fish. Food proteins
include animal or plant proteins and fractions or derivatives thereof.
Animal derived proteins include milk and milk derived products, such as
heavy cream, light cream, whole milk, low fat milk, skim milk, fortified
milk including protein fortified milk, processed milk and milk products
including superheated and/or condensed, sweetened or unsweetened skin
milk or whole milk, dried milk powders including whole milk powder and
nonfat dry milk (NFDM), casein and caseinates, whey and whey derived
products such as whey concentrate, delactosed whey, demineralized whey,
whey protein isolate. Egg and egg-derived proteins may also be used.
Plant derived proteins include nut and nut derived proteins, sorghum,
legume and legume derived proteins such as soy and soy derived products
such as untreated fresh soy, fluid soy, soy concentrate, soy isolate, soy
flour, and rice proteins, and all forms and fractions thereof. Food
proteins may be used in any available form, including liquid, condensed,
or powdered. When using a powdered protein source, however, it may be
desirable to prehydrate the protein source prior to blending with
stabilizer compositions and juice for added stability of the resulting
beverage. When protein is added in conjunction with a fruit or vegetable
juice, the amount used will depend upon the desired end result. Typical
amounts of protein range from about 1 to about 20 grams per 8 oz. serving
of the resulting stable edible food products, such as beverages, but may
be higher depending upon the application.

[0063] Other products and applications for which the present compositions,
or stabilizer compositions, may be used include industrial suspensions.
In some embodiments, the industrial suspensions include the present
compositions that are adapted for use in pharmaceuticals, cosmetics,
personal care products, agricultural products, or chemical formulations.
Some examples of applications include use as an excipient for oral dose
forms such as tablets and chewable tablets, taste masking for drug
actives (such as APAP, aspirin, ibuprofen, etc.); suspending agent;
controlled release agent in pharmaceutical applications; delivery system
for flavoring agents and nutraceutical ingredients in food,
pharmaceutical, and agricultural applications; direct compression
sustained release agent, which can be used in pharmaceutical dosage forms
such as tablets, films, and suspensions; thickener, which can be used in
foams, creams, and lotions for personal care applications; suspending
agent, which can be used with pigments and fillers in ceramics,
colorants, cosmetics, and oral care; material in ceramics; delivery
system for pesticides including insecticides and other agricultural
products.

[0064] The three-component co-attrited compositions of the present
invention are dry blended with the additional ingredients. At least one
of an additional hydrocolloid, a surfactant, an active substance, and/or
a filler can be dry blended with the co-attrited stabilizer composition.
Such blends are suitable intermediates that can be dosed and dispersed
with sufficient water and agitation with heat as appropriate to activate
the stabilizer in the desired food, pharmaceutical, industrial, or
cosmetic product or application.

[0065] In alternative embodiments, at least one of an additional
hydrocolloid, a surfactant, an active substance, and/or a filler may be
added to a slurry of the three component co-attrited composition, and the
slurry is then spray dried.

[0066] Suitable additional hydrocolloids that may be added to a dry blend
or slurry containing the co-attrited composition can be any used in the
food industry. These hydrocolloids include, but are not limited to,
starches and modified starches, water-soluble and water-dispersible gums,
polysaccharides, and synthetic polymers, such as, for example, pectins,
including high methoxyl ("HM") and low methoxyl pectins and acetylated
pectins (such as beet pectin), carboxymethyl cellulose, high
degree-of-substitution ("high DS") carboxymethyl cellulose, alginate,
carrageenans (iota, lambda, kappa), karaya gum, xanthan gum, arabic gum,
gellan gum, PGA, PES carrageenan, tragacanth, and galactomannans (such as
guar gum, locust bean gum, tara gum, cassia gum), Konjac gums, tamarind
seed gum, and mixtures thereof. In some embodiments, the additional
hydrocolloid is starch, xanthan gum, high DS carboxymethyl cellulose,
pectin, sodium iota carrageenan, sodium alginate. In alternative
embodiments, additional hydrocolloid is added in a supplementary step in
an amount suited to the particular end product being manufactured. These
additional hydrocolloids are employed in amounts sufficient to enhance
the stabilizing function of the three-component compositions in the final
food, pharmaceutical, industrial, or cosmetic product. For example, in a
beverage, an adjunct stabilizer can be employed in a sufficient amount to
further reduce serum separation in the final beverage.

[0067] Suitable surfactants include, but are not limited to, ionic or
nonionic with an HLB of 1 to 40. Active substances may be added to the
compositions and include, but are not limited to, at least one of a
nutraceutical agent, a vitamin, a mineral, a coloring agent, a sweetener,
a flavorant, a fragrance, a salivary stimulant agent, a food, an oral
care agent, a breath freshening agent, a pharmaceutical active,
agricultural active, therapeutic agent, cosmetic agent, chemical, buffer,
or pH modifier. Active substances can be encapsulated or otherwise
processed or treated to modify their release properties.

[0068] The particular filler used depends upon its ability to modify the
blend and/or the desired product. Insoluble fillers, such as pigments
like titanium dioxide, and insoluble but swellable fillers, such as gel
particles, celluloses or microcrystalline cellulose, form suspensions or
dispersions with the activated stabilizer. Alternatively, fillers can be
water-soluble and capable of readily dissolving in water (such as sugar
or maltodextrin) or reactive (for example, pH-sensitive or
temperature-sensitive) and capable of dissolving under specific process
conditions (such as calcium carbonate).

[0069] When manufacturing edible products or beverages having a low-pH
phase and a protein phase it is also possible to achieve a desirable
level of stability by manufacturing edible products or beverages in a
single phase. In such a single-phase process, the stabilizer composition
and optional additional hydrocolloid may be dispersed in water.
Additional ingredients, including but not limited to proteins, fruit
juices, acidulants, buffers, sweeteners, pH modifiers, antifoaming
agents, and salts may then be added to the present compositions in a
single phase. The order of addition of any additional ingredients should
be selected to insure protein protection both during assembly of the
edible product or beverage and thereafter.

[0070] Other ingredients may also be added to the edible compositions, or
edible food products, disclosed herein. Such additional ingredients which
may be desirable and can include, but are not limited to, pH modifiers
such as acidulants (including citric, malic, tartaric, phosphoric,
acetic, and lactic acids and the like), buffering agents (including
carbonates, citrates, phosphates, sulfates, maleates, and the like), or
the like that may be added to either the juice or protein components at
any stage of production, sweeteners (such as sugar, corn syrup, fructose,
etc.), high intensity sweeteners (such as aspartame), sweetener
alternatives (such as sucralose) or sugar alcohols (such as sorbitol,
mannitol, and maltitol). In one embodiment, a sugar alternative such as
sucralose, aspartame, or acesulfame K is used to produce a resulting
composition that is low in carbohydrate content. Further possible
additives include flavors, colorants, emulsifiers, preservatives, fillers
such as maltodextrins, alcohol compositions, concentrates, and
nutritional additives (such as calcium, i.e., calcium maleate or other
minerals, vitamins, herbal supplements, etc.). Optional process aids such
as an antifoam agent may also be used in these applications.

[0071] Edible food products that can benefit from the stabilizer
compositions of the present invention include low pH liquids, wherein the
resulting pH is greater than about 2.5 and less than about 7.0. In one
embodiment, the pH of the food product is between about 2.8 and about
6.5. In a further embodiment, the pH of the food product is between about
3.0 and about 6.0. The pH can also be less than about 5.5. The
compositions can be either alcoholic or non-alcoholic in nature.

[0072] The final beverage compositions may be processed by heat treatment
in any number of ways. These methods may include, but are not limited to,
pasteurization, ultra pasteurization, high temperature short time
pasteurization ("HTST"), and ultra high temperature pasteurization. These
beverage compositions may also be retort processed, either by rotary
retort or static retort processing. Some compositions, such as
juice-added or natural or artificially flavored soft drinks may also be
cold processed. Many of these processes may also incorporate
homogenization or other shearing methods. There may also be co-dried
compositions, which can be prepared in dry-mix form, and then
conveniently reconstituted for consumption as needed. The resulting
beverage compositions may be refrigerated and stored for a commercially
acceptable period of time. In the alternative, the resulting beverages
may be stored at room temperature, provided they are filled under aseptic
conditions.

[0073] The disclosed edible food products have enhanced storage stability
and, therefore, greater commercial appeal. Stable compositions are those
that exhibit acceptable levels of storage stability. Storage stability is
intended to mean at least one or more of the following product
characteristics over the desired shelf life of the product: in liquid
systems, suspensions with minimal or no sedimentation, minimal or no
serum separation, minimal or no creaming, minimal or no mottling, absence
of rippling, absence of localized gels or gelation; in solid, semi-solid,
gel, foam or film systems, minimal or no serum separation, deaeration or
coalescence; and additionally for frozen systems, reduction or avoidance
of the growth in size or number of ice crystals.

[0074] It will be recognized that the weight percents of the ingredients
in the stabilizer composition of the invention in food and beverage
products may be adjusted accordingly to attain the desired results, such
as protein stability. Such routine adjustment of the composition is fully
within the capabilities of one having skill in the art and is within the
scope and intent of the present invention.

[0075] In order to describe the invention in more detail, the following
non-limiting examples are provided. Unless otherwise indicated herein,
all parts, percents, ratios and the like are by weight.

EXAMPLES

[0076] In the following examples, except as otherwise noted, the
suspension/dispersions were made using a Waring blender whereby the
powdered composition was added to water under low shear and then mixed
for two minutes under high shear. After two minutes of high shear mixing,
the mixing was stopped and the suspensions rested for 30 seconds prior to
commencing the analyses set forth herein. All gel strengths (G') were
measured using a TA-Instruments rheometer (ARES-RFS3) with oscillatory
strain sweep at 1 Hz and at 20° C., with gap size at 1.8 mm in a
2.6% solids water (de-ionized) dispersion after 24 hours, and all
viscosities of the co-attrited compositions are Brookfield viscosities
measured to determine their initial and set up viscosity (after 24 hours)
in a 2.6% solids dispersion in de-ionized water using a Brookfield RVT
viscometer, with an appropriate spindle, at 20 rpm and 20° to
23° C.

Example 1

Three Component Co-Extrusion of MCC:High DS CMC:Starch

[0077] Case A:

[0078] MCC wet cake (43% solids) was co-extruded with 12M8F carboxymethyl
cellulose (DS of about 1.2) and tapioca starch (National Frigex HV,
National Chemical Company, Bridgewater, N.J.) at a weight ratio of
65.4:11.5:23.1. No salt solution was used as an attriting aid. The
extrusion generated a very good work profile and the extrudate was not
slippery. The extrudate was then redispersed in de-ionized water,
homogenized, and spray-dried into powder. Activation of this powder at
2.6% solids in de-ionized water demonstrated a Brookfield initial
viscosity of 2,950 cps and a Brookfield set-up (24 hrs) viscosity of
3,000 cps. The 2.6% solids dispersion was measured after 24 hrs set-up by
a Texas Instruments Rheometer and exhibited a gel strength (G') of 50 Pa.
The colloidal content was 66.1%.

[0079] Case B:

[0080] MCC wet cake (43% solids) was co-extruded with 12M31P carboxymethyl
cellulose (DS of about 1.2) and tapioca starch (National Frigex HV) at a
weight ratio of 65.4:11.5:23.1. No salt solution was used as an attriting
aid. The extrusion generated very good work profile and the extrudate was
not slippery. The extrudate was then redispersed in de-ionized water,
homogenized and spray-dried into powder. Activation of this powder at
2.6% solids in de-ionized water demonstrated a Brookfield initial
viscosity of 3,500 cps and a Brookfield set-up (24 hrs) viscosity of
3,700 cps. The colloidal content was 67.4%.

[0081] Case C:

[0082] MCC wet cake (˜40% solids) was co-extruded with 12M31P
carboxymethyl cellulose and tapioca starch (National Frigex HV) at a
weight ratio of 60.7:10.7:28.6. No salt solution was used as an attriting
aid. The extrusion generated very good work profile and the extrudate was
not slippery. The extrudate was then redispersed in de-ionized water,
homogenized and spray-dried into powder. Activation of this powder at
2.6% solids in de-ionized water demonstrated a Brookfield initial
viscosity of 4,200 cps and a Brookfield set-up (24 hrs) viscosity of
4,200 cps. The 2.6% solids dispersion was measured after 24 hrs set-up by
a Texas Instruments Rheometer and exhibited a gel strength (G') of 68 Pa.
The colloidal content was 77%.

[0083] Case D:

[0084] MCC wet cake (˜43% solids) was extruded with 12M31P
carboxymethyl cellulose and tapioca starch (National Frigex HV) at a
weight ratio of 60.7:10.7:28.6. No salt solution was used as an attriting
aid. The extrusion generated very good work profile and the extrudate was
not slippery. The extrudate was then redispersed in de-ionized water,
homogenized and spray-dried into powder. Activation of this powder at
2.6% solids in de-ionized water demonstrated a Brookfield initial
viscosity of 4,000 cps and a Brookfield set-up (24 hrs) viscosity of
4,150 cps. The 2.6% solids dispersion was measured after 24 hrs set-up by
a Texas Instruments Rheometer and exhibited a gel strength (G') of 60 Pa.
The colloidal content was 81%.

Example 2 (Comparative)

Three-Component Co-Extrusion of MCC:CMC Having DS of 0.7:Starch

[0085] MCC wet cake (at 40% solid) was blended in a Hobart mixer with 7LF
carboxymethyl cellulose (Ashland; DS of 0.74-0.85) and tapioca starch
(National Frigex HV, National Starch and Chemical Company, Bridgewater,
N.J., USA) at the weight ratio of 61.5:15.4:23.1. No salt solution was
used as an attriting aid. The admixture was then extruded, redispersed in
water, homogenized, and spray-dried into powder. Activation of this
powder at 2.6% solids demonstrated a Brookfield initial viscosity of 950
cps and a Brookfield set-up (24 hr) viscosity of 4,000 cps. The 2.6%
solids dispersion was measured after 24 hrs set-up by a Texas Instruments
Rheometer and exhibited a gel strength (G') of 20 Pa. The colloidal
content was 87.7%.

Example 3 (Comparative)

Two-Component Co-Extrusion of MCC:CMC

[0086] MCC wet cake was extruded with 12M31P carboxymethyl cellulose
(Ashland) at a 85:15 weight ratio. No salt solution was used as an
attriting aid. The extrudate was slippery, generated a very low work
profile in extrusion, and yielded inferior colloidal product. Activation
of this powder at 2.6% solids demonstrated a Brookfield initial viscosity
of 780 cps and a Brookfield set-up (24 hr) viscosity of 1,120 cps. The
2.6% solids dispersion was measured after 24 hrs set-up by a Texas
Instruments Rheometer and exhibited a gel strength (G') of about 9 Pa.

Example 4 (Comparative)

Two-Component Co-Extrusion of MCC:Ambergum 1221 CMC

[0087] Direct extrusion of MCC wet cake with Ambergum 1221 (carboxymethyl
cellulose having a DS of 1.2 and low viscosity (Ashland)) at a 85:15
weight ratio produced a very low work profile in extrusion. No salt
solution was used as an attriting aid. The extrudate looked "wet" and
dense. The extrudate was redispersed in water, homogenized, and
spray-dried into powder. Activation of the powder at 2.6% solids in
de-ionized water demonstrated a very weak gel structure. The Brookfield
initial viscosity was 275 cps and a Brookfield set-up (24 hrs) viscosity
was 660 cps. The material had a relatively low colloidal content of 59%
and a gel strength (G') of 15 Pa. The gel strength of this sample was not
as high as the gel strengths of the present invention. As a result, this
sample would not be as ideal as the present invention in those situations
where a higher gel strength is desired.

Example 5

Three-Component Co-Extrusion of MCC:Pectin:Starch

[0088] MCC wet cake (˜40% solids) was co-extruded with Grinsted®
AMD-78351 pectin (Danisco A/S, Copenhagen, Denmark) and National Frigex
HV tapioca starch at a weight ratio of 65.4:11.5:23.1. No salt solution
was used as an attriting aid. The extrusion generated very good work
profile and the extrudate was not slippery. The extrudate was then
redispersed in de-ionized water, homogenized and spray-dried into powder.
Activation of this powder at 2.6% solids in de-ionized water demonstrated
a Brookfield initial viscosity of 840 cps and a Brookfield set-up (24
hrs) viscosity of 880 cps. The 2.6% solids dispersion was measured after
24 hrs set-up by a Texas Instruments Rheometer and exhibited a gel
strength (G') of about 60 Pa. In comparison, a commercial material (see
Example 13) made from MCC/pectin/salt extrusion had a gel strength (G')
of 6-14 Pa.

Example 6

Three-Component Co-Extrusion of MCC:Pectin:Starch

[0089] MCC wet cake (˜40% solids) was co-extruded with Grinsted®
AMD-78351 pectin (Danisco A/S) and National Frigex HV tapioca starch, at
a weight ratio of 57.1:14.3:28.6. No salt solution was used as an
attriting aid. The extrusion generated very good work profile and the
extrudate was not slippery. The extrudate was then redispersed in
de-ionized water, homogenized, and spray-dried into powder. Activation of
this powder at 2.6% solids in de-ionized water demonstrated a Brookfield
initial viscosity of 840 cps and a Brookfield set-up (24 hrs) viscosity
of 900 cps. The 2.6% solids dispersion was measured after 24 hrs set-up
by a Texas Instruments Rheometer and exhibited a gel strength (G') of
about 50 Pa. In comparison, a commercial material (see Example 13) made
from MCC/pectin/salt extrusion had a gel strength (G') of 6-14 Pa.

Example 7

Three-Component Co-Extrusion of MCC:Alginate:Starch

[0090] MCC wet cake (˜40% solids) was co-extruded with sodium
alginate (Kelset) from FMC, and National Frigex HV tapioca starch, at a
weight ratio of 57.1:14.3:28.6. No salt was used as an attriting aid. The
extrusion generated very good work profile and the extrudate was not
slippery. The extrudate was then redispersed in de-ionized water,
homogenized and spray-dried into powder. Activation of this powder at
2.6% solids in de-ionized water demonstrated a Brookfield initial
viscosity of 2,200 cps and a Brookfield set-up (24 hrs) viscosity of
2,600 cps. The 2.6% solids dispersion was measured after 24 hrs set-up by
a Texas Instruments Rheometer and exhibited a gel strength (G') of about
90 Pa.

Example 8

Three-Component Co-Extrusion of MCC:Extract Carregeenan:Starch

[0091] MCC wet cake (˜40% solids) was co-extruded with Lactarin
MV306 carrageenan (lambda-type based) from FMC, and National Frigex HV
tapioca starch, at a weight ratio of 57.1:14.3:28.6. No salt was used as
an attriting aid. The extrusion generated very good work profile and the
extrudate was not slippery. The extrudate was then redispersed in
de-ionized water, homogenized and spray-dried into powder. Activation of
this powder at 2.6% solids in de-ionized water demonstrated a Brookfield
initial viscosity of 1,000 cps and a Brookfield set-up (24 hrs) viscosity
of 700 cps. The 2.6% solids dispersion was measured after 24 hrs set-up
by a Texas Instruments Rheometer and exhibited a gel strength (G') of
about 60 Pa.

Example 9

Three-Component Co-Extrusion of MCC:Semi-Refined Carrageenan:Starch

[0092] MCC wet cake (˜40% solids) was co-extruded with semi-refined
kappa-type carrageenan from FMC and National Frigex HV Tapioca starch at
a weight ratio of 65.4:11.5:23.1. No salt was used as an attriting aid.
The extrusion generated very good work profile and the extrudate was not
slippery. The extrudate was then redispersed in de-ionized water,
homogenized and spray-dried into powder. Activation of this powder at
2.6% solids in de-ionized water demonstrated a Brookfield initial
viscosity of 700 cps, a set-up viscosity of 1,500 cps and a gel strength
(G') of about 85 Pa.

[0093] Guar gum (DP 130) was dry blended with the three-component attrited
product (MCC:carrageenan:starch) of Example 9 at a wt % ratio of 25:75.
Activation of this combined powder at 2.6% solids in de-ionized water
demonstrated a Brookfield initial viscosity of 3,000 cps and a Brookfield
set-up (24 hrs) viscosity of 4,500 cps. The 2.6% solids dispersion was
measured after 24 hrs set-up by a Texas Instruments Rheometer and
exhibited a gel strength (G') of about 45 Pa.

Example 11 (Comparative)

[0094] A commercially available colloidal MCC made with a low viscosity
carboxymethyl cellulose having a DS of 0.7±0.15 was tested. When
dispersed in de-ionized water at room temperature, at 2.6% solids, it
exhibited an initial Brookfield viscosity of 50-151 cps and a set-up
viscosity after 24 hrs of 2,500 cps. When the 2.6% solids dispersion was
measured by a Texas Instruments Rheometer after 24 hrs set-up, it
exhibited a gel strength (G') of 9 Pa. A colloidal content of 77% was
obtained, which was determined by centrifugation of the water dispersion
at 8,250 rpm for 15 minutes followed by gravimetric analysis of the dried
supernatant portion.

Example 12 (Comparative)

[0095] Another commercially available colloidal MCC was made with a
carboxymethyl cellulose having a DS of 1.2 and medium viscosity. An
attriting salt solution was used in its manufacture. When dispersed in
de-ionized water at room temperature at 2.6% solids, it exhibited an
initial Brookfield viscosity of 1,650 cps, and a set-up viscosity after
24 hrs of 3,250 cps. When the 2.6% solids dispersion was measured by a
Texas Instruments Rheometer after 24 hrs set-up, it exhibited a gel
strength (G') of 15 Pa. A colloidal content of 80% was obtained, which
was determined by centrifugation of the water dispersion at 8,250 rpm for
15 minutes followed by gravimetric analysis of the dried supernatant
portion.

Example 13 (Comparative)

[0096] A commercially available colloidal MCC stabilizer containing pectin
and calcium chloride was tested. When this was dispersed in de-ionized
water at room temperature at 2.6% solids, it exhibited an initial
Brookfield viscosity of 600-1,200 cps and a set-up viscosity after 24 hrs
of 1,400-2,200 cps. When the 2.6% solids dispersion was measured by a
Texas Instruments Rheometer after 24 hrs set-up, it exhibited a gel
strength (G') of 6-14 Pa.

Example 14

UHT Chocolate Beverages

[0097] Materials and Methods:

[0098] Samples of UHT chocolate beverages were prepared using: A) a
mixture of 0.15% of the MCC product from Example 11 and 0.01% carrageenan
(comparative sample; "Sample A"); and B) a combination of 0.15%
MCC/CMC/starch as made by Example 1, Case D, and 0.01% carrageenan
(inventive sample; "Sample B").

[0099] Process:

[0100] All powders were dry blended together and mixed for approximately
15 minutes in the cold pasteurized milk using a high shear mixer. The
milk product was first preheated at 75° C. for 45 seconds and then
sterilized at 142° C. for 5 seconds using a UHT (ultra high
temperature) process. The product was then cooled to 70-80° C. and
passed through a Rannie homogenizer with a two-stage pressure of 180
bars. Finally, the mixture was cooled to 10° C. and aseptically
filled in sterile bottles. Stability index of the resulting materials was
measured using a Turbiscan equipment. A lower stability index number
indicates better stability (e.g., a more uniform disperson/suspension
over time with less settling). The product was scanned with a beam of
light at 880 nm near infrared; backscattering or transmission was
recorded at small intervals (one scan every 40 μm) across the length
of the sample. Changes in backscattering indicated changes in particle
size or the aggregation of particles.

[0101] Visual parameters and the scale used for evaluation are described
in Table 1.

[0103] Results of pH, viscosity, and visual observation after one month
storage at 4° C., 22° C., and 30° C. are described
in the tables below. The pH was measured using a calibrated pH meter
(Inolab). Viscosity was measured using a Brookfield viscometer with
spindle LV 61 at speed 60 rpm for one minute. Turbiscan measurements were
made at 30° C. for 5 days, which is also displayed. The % set
forth in the following tables is all weight percent.

[0105] Visually, Sample B (present invention) was stable for one month at
4° C., 22° C., and 30° C. with no or trace serum
separation, no or trace cocoa sedimentation, and with no or minimal
gelation. Low stability indexes (i.e., better suspension stability) of
Sample B compared to Sample A confirmed the visual observations and
visual stability. In distinction, Sample A demonstrated less stability
and inferior performance relative to Sample B.

Example 15

[0106] MCC wet cake (41.6%) was co-extruded with sodium alginate (Kelset)
from FMC and Novation 3300 (tapioca starch) at a weight % ratio of
50:25:25, respectively. No salt was used as an attriting aid. The
extrusion generated very good work profile and the extrudate was not
slippery. The extrudate was then redispersed in deionized water and spray
dried into powder. Activation of this powder at 2.6% solids in de-ionized
water demonstrated a Brookfield initial viscosity of 1,800 cps and a
set-up (24 hrs) viscosity of 9,600 cps. The 2.6% solids dispersion
measured after 24 hrs set-up by a Texas Instruments Rheometer exhibited a
gel strength (G') of about 42 Pa.

[0107] While the invention has been described in detail and with reference
to specific embodiments thereof, it will be apparent to one skilled in
the art that various changes and modifications can be made therein
without departing from the spirit and scope thereof.